Sukiyaki

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1/2 yellow onion, cut in 1/2 inch half moons

Nappa cabbage, cut in 1/2 inch ribbons

Kabocha squash, very thinly slicedBroccoli, cut in spears
Tofu, can used preseasoned variety, cut in triangles 

Place the veggies and tofu in sections in a skillet. Add water to half way up the ingredients (do not cover). Cover and place on medium high heat for 5 minutes. Add shoyu, cover, and cook for 3 minutes more until the vegetables are tender and very colorful.

Great with brown rice.

You can use any variety of vegetables as long as you slice thinly.